Mucuna pruriens DC (Gandjar, 1977). no- phocarpzts tetragonolobus ,(L) DC (C: ..,!jar,
Bulletin Penelitian Kesehatan
Health Studies in Indonesia
Vol. V I I No. 1
1979
A PRELIMINARY STUDY ON FERMENTATION OF
CANAVALIA ENSIFORMIS SEEDS
OLEH
Indrawati Gandjar, Dewi S. Slamet, Diah Sukiswati dan Lanita Somali
Pusat Penelitian dan Pengembangan Gizi,
Departemen Kesehatan, Bogor
Pada umumnya di Indorzesia kacarzg kedeie difermentasi nzenjadi terlzpe kedeie. Hasil femzetztasi itzi
merupakan surnber protein dan vitamin yang penting dalanz makanan penduduk ~ehari-hari.
Di daeruh-daeruh rertentu di puhu Jawa beberapa jenis kacang-kacangan seperti koro benguk /&curia pruriens).
koro pedang (Canavalia ensiformis) dan kacatzg hiris (Cajanus cajan) juga difcrmentasi
- . --menjadi semacarn tenzpe kedele.
Dalam penelztian ini trlah dilakukan fermenrasi biji C. ensiformis menjadi tempe. Sejumlah kupang
Rhizopus telah diperiksa ker?7arnpuani?ya untuk mc-mfermentasikan biji-biji tersebut. R. oryzae R 1138
mampu menghasilkan tenzpe koro pedang dalam waktu 26 jam inkubasi pada suhu 30°C.
Tclah diteliti beberapa perubahan hiokimia yang tejadi dalanl substrat. Selanla proses fermentasi
berlangsung terjadi peningkutan dari kadar senyalva asam total, nitrogen amino dan karbohidrat terlarut.
Analisa zat gizi dalam biji C ensiformis rrzentah dan scsuiiuli difernzentasi menjadi tempe telah dilakukan.
Plant protein is considered as the major
source of dietary protein in most of the developing countries. Legumes are relatively cheap
and usually w i t h the purchasing power of
most families in those countries. The fact that
leguminous seeds are already a part of the
diet, greatly simplifies efforts t o increase their
consumption. Search for legumes which may
become new food sources of protein in the
future is a must (PAG, 1973).
A number of known edible legumes are less
popular as foodstuffs in comparison to soyabean
and peanut, because of certain substances
which might give the consumer a harmuful
effect. Fortunately, cooking and other common
methods of preparation have been proven to
be effective in destroying many of the toxic
constituents in legumes (Borchers, and Ackerson, 1950; Liener, 1969;PAG, 1973).
In Indonesia, soybeans are mostly subjected
to a fermentation process which yields a product popularly known as "tempe kedele" and
serves as an important protein and vitamin
source in the diet of the people. The fermentation of some less known leguminous seeds as
Mucuna pruriens DC (Gandjar, 1977). nophocarpzts tetragonolobus ,(L) DC (C: ..,!jar,
1977), Cajarzus cajan L. (Gandjar, t o be p ~'n.d
ed) has been studied.
Five spec~es of the genus Canavalia are
known in Java, Madura and Bali. Thcse species
are: C. ensiformis, C. Gladiata, C. nlariiinza,
C microcarpa, and C virosa. The jack bean or
C. ensiformis is comnlonly cultivated in the
villages in Java.
C. ensifornzis is a climbing plant which can
reach a length of 1 - 10 meters 111Central Java
this legume is known as "koro bedog", "koro
bendo", o r "koro loke"; in West Java it is
known as "kaos bakol", "kaos bebedogan" or
"kaos pedang"; in Madura as "koro ortel",
"koro wedung" or "kacang prasman" (Heyne,
1950; Ochse, 1931). The young pods are consumed as vegetables. The dry mature seeds
which have a chalk white seedcoat with a
brown nnvel are consumed after being cooked
or as a fermented product (Sastrapradja, 1975).
According to the' latest information from Gunung Kidul area (Central Java), the seeds are
used as a mixture for the production of "tempe
benguk", a fermented product from Mucuna
prun'ens seeds.
MATERIAL AND METHODS
The seeds. The dry mature seeds of C. ensifornzis were bought from a market in Wonosari Gunung Kidul area (Yogyakarta).
The molds. A number of Rhizopus strains from
the collection at the Nutrition Research and
Development Centre, Bogor, were examined on
their ability t o ferment the seeds. The molds
were maintained on PDA at 5 ' ~ .
7lre fermentation process
Szrbstrate. The dry mature seeds were washed
a?d boiled for 45 minutes. The seeds were
dehulled and soaked overnight in excess of tapwater. The swollen cotyledones were cut into
sinalicr parts and were autoclaved for 30 minutes at 121°C.
Inoculum. The strains were transfered to fresh
PDA agar slants and kept for 7 days at room
temperature (29" - 3 0 " ~ ) . To each slant
3 rnl sterilized aqua dest was added to make
a spore suspension. One ml of this suspension
was used t o inoculate 100 gram of sterilized
substrate.
Incubation. The inoculated substrate was placed into petr~disheswhich wele kept at 30°C.
The fermentation process was stopped after
the substrate was firmly bound together by
mycel~aof the mold and could easily be removed from the petridish.
Anal-vsis.
The nutrients were analyzed according to
the methods described in AOAC (1970). The
amino nitrogen was determined with the form01
titration method of Sorenson (AOAC, 1970),
and the soluble carbohydrate with the LuffSchorll method (Weever, 1970). The HCN content of the seeds was examined with the acid
titration method especially for legumes (AOAC,
1970). The canavamine content was detected
with the PCAF reaction (Fearon and Bell,
1955).
RESULTS AND DISCUSSION
The seeds do not contain HCN. The canavanine, an amino acid in this legurne (Lienier,
1969) was strongly positive in the raw seeds.
After treatment of the seeds as described above
no canavanine could be detected in the substrate before fermentation. During the soaking
period, a yellowish oily like substance diffused
from the cotyledones into the soaking water.
The swollen cotyledones had to be cut into
smaller parts (5 or 6 chuncks) to enable the
llyphae of the mold to cake the substrate into
tempe.
Thirteen out of nineteen strains of Rhizopus
examined were able to produce tenipe from
these seeds within 24 -26 hours of incubation,
and after 4 8 hours only 3 strains failed to cake
the cotyledones table 1. The telnpe had a
yellowish white color with a smell of cooked
beans. Some strains produces 1 sweet sour alcoholic aroma like "tempe" fro111 cassave o r
rice.
Rkizopus oryzae R128 was selected for
further fermentation studies. Dunng the
fermentation process an obvious increase of the
amino nitrogen content and soluble carbohydrate occured due to the decomposition of
proteins and carbohydrates table 2.
The raw mature seeds of C ensifomis have
a lower protein content than the seeds of
Mucuma pruriens or Glycine max table 3.
On the contrary, they possess a liiglzer carbohydrate content. which is one of the reasons
why the fermented product produced an
alcoholic aroma. Like Mucurza seeds, C. ensifomis seeds have a low fat content in comparison to soybeans. The high fiber content in'the
seeds was due to the thick seed coat, while in
the tempe it was decreased more than 50%
(dry weight) after removal of the seed coat.
FERMENTATION OF CANAVALIA ENSIFORMIS SEEDS
Tabel 1.
The fermentation of Canavalia ensiformis seeds b y Rhizopus strains at 30'~
number
of strain
Tempe production
(hrs.) *
Rhizopus strain
R. oryzae
R. oryzae
R. arrhizus
R. microsporus
R. oligosporus
R, oryzae
R. oligosporus
R. oligosporus
R. oligosporus
R. oryzae
R. oryzae
R. species
R. oligospor us
R. oryzae
R. cohnii
R. oryzae
R. niveus
R. arrhizus
5%
60
116
128
295.31
+++
+++
+++t
+++
++++
++++
++++
++++
+++
++t
* For visual evaluation see Garljar 1977, p 27.
Tabel 2.
Some biochemical changes during the fermentation o f C. ensiformis seeds by
R. oryzae R128
raw
seeds
Fermentation t i n hours
0
PH
Tota! acids as lactic
acid (rng/; OOg)
Amino nitrogen (mgi100g)
Carbohydrate as glucose (g1100g)
before inversion
after inversion
26
48
INDRAWATI GANDJAR ET AL.
Tabel 3. The nutrient of C. ensiformis seeds and of tempe prepared from it.
raw seeds
tempe made from
1
30 gram of substrate
Canavalia
ensiformis
Mucuna*
pruriens
Glycine*
max LP3
Canavalid
ensiformis
Mecuma*
pruriens
Glycine*
rnax LP3
moisture
9
10.8
11,l
12,7
60,6
59.2
55,3
ash
9
3.0
3.3
5,3
0,3
0,7
1,s
fat
9
4,l
33
16,7
1,7
22
6,8
carbohydrate
difference
9
61,7
50,7
24,9
27,4
23,5
13,s
fiber
9
7,O
32
1,5
2,o
1,4
41 1,5
164,9
167,4
216,4
protein
Calorie
365,7
1.70
351.8
source: Ganjar (1977)
A further study t o evaluate the protein quality of tempe from C ensifirmis seeds should
be carried out tllrougli tile deterniination of its
NPU anu amino aclJ co~npositionand should
be followed by agricultural and social studies,
before it can be recointnended as an alternative
p ~ o t e i n source other tlian tempe from soybeans, especially in areas where this seeds *!re
abundantly available.
I11 liidoncsia, soyabeans are commonly su!~.
jected to a fermentation proses. The product
is popularly known as "tempe kedele", and
scrvcs as ari irnport,tnt source of protein . n d
vitamins in tlie diet. Occasionally less known
edible leguminous seeds, such as Mucuna
pruiens (velvet bean). Canavalia ensiformis
(jack bean) and Cajanus cajan
are also fermented into a kind of tempe.
This study deals with the fermentation
of dry mature seeds of C.ensiformis. Nineteen
strains of Rhizopus were examined on their
ability to ferment the seeds. Thirteen strains
were able to produce tempe within 14-26 hours
incubation at 3 0 ' ~ . The tenipe has a yellowish
white color with a beany - alcoholic aroma.
Prolonging of the fermentation time results in
deve!opinent of an amonia smell.
Rhizopus orvzae K128 was selected as
microorganism for the fermentation study.
Some biochemical changes occured in the
sutls!rate during the fermen~atior? procecs
ih'itk'n 26 hours (30°C) the t ~ t : i lacid c o r i : : ~ increasei! ?.2 times, tlit ani.no nitrr>ge*i.'
t i n t s and the sc,,!uS!+. cai.b~)hvdratcs(bc.!a. , .
inversion) 6 1.5 time;.
4nalysis ,if the nutrients in the raw (_'ensifo~i;ni7:'~i r c d s and of the tprnpe p:.c;pared h u m
it were carried out. In the raw seeds the moisture content is 10.870, ash 3.0%, fat 4.1%,
protein 20.5% and fiber 7.0%. In the tempe
the moisture content is 60.6%, ash 0.3%, fat
1.7%, protein 10.0% and fiber 1.5%.
The amino acid composition of the tempe
will be presented in the next publication.
FERMENTATION O F CANAVALIA ENSIFORMIS SEEDS
ACKNOWLEDGEMENTS
The authors wish to thank Mrs. Yeyeh
Sophian for her valuable technical assitance.
REFERENCES
AOAC. 1970. Official Methods of Analysis of
the Association of Official Chemists. 11th
edition. Honvitzm W., P. Chichilo and H.
Reynolds (eds). AOAC., Washington DC.
Borchers, R. and C.W. Ackerson. 1950. The
Nutritive Value of Legume Seeds. X. Effect
of autoclaving and the trypsin inhibitor test
for 17 species. J. of Nutrition 41 539-345.
Fearon, W.R. and E.A. Bell. 1955. Canavanine:
Detection and Occurence in Colutea arborescens. The Biochem. Journal 59: 221224.
Gandjar, I. and D.S. Slamet. 1977. Tempe Kecipir Sebagai Sumber Protein Nabati. Seminar Teknologi Pangan 111. Bogor. 21-23
Juni 1977.
Gandjar, I. 1977. Fermentasi Biji Mucum
prun'erzs DC dan Pengaruhnya Terhadap
Kwalitas Protein. Disertasi. Institute Teknologi Bandung.
Heyne, K. 1950. De Nuttige Planten van Indonesle. Deel 11. Derde D n ~ k .N.V. Uitgeverij
W. van Hoeve. 's-Gravenhage. Bandoeng.
Liener, E.I. 1969. Toxic Constituents of Plant
Foodstuffs. Academic Press New York and
London.
Ochse, J.J. 1931. rndische Groenten. Departemen Landbouw, Nijverheid en Handel,
Buitenzorg.Volkslectuur,Batavia Centrum.
Protein Advisory Group. 1973. Statement no.
22. Upgrading Human Nutrition Through
the Improvement of Food Legumes. In:
Milner M. (ed.). Nutritional Improvement
of Food Legumes by Breeding. PAG., UN.,
New York.
Sastrapradja, S., S.H. Arninah, L. Lubis, and
D. Sastrapradja. 1975. Studies in the Javanese species of Canavalia. I. Floral biology
and cytology.
Ann. bogor., VI: 43-55.
Weende, P.L. and H.T.M. Bleys. 1970. Warenwet Deel 11, pp 45-47 N.V. Uitgeversmaatschappij W.E.J. Tjeenk Willink, Zwolle.
Health Studies in Indonesia
Vol. V I I No. 1
1979
A PRELIMINARY STUDY ON FERMENTATION OF
CANAVALIA ENSIFORMIS SEEDS
OLEH
Indrawati Gandjar, Dewi S. Slamet, Diah Sukiswati dan Lanita Somali
Pusat Penelitian dan Pengembangan Gizi,
Departemen Kesehatan, Bogor
Pada umumnya di Indorzesia kacarzg kedeie difermentasi nzenjadi terlzpe kedeie. Hasil femzetztasi itzi
merupakan surnber protein dan vitamin yang penting dalanz makanan penduduk ~ehari-hari.
Di daeruh-daeruh rertentu di puhu Jawa beberapa jenis kacang-kacangan seperti koro benguk /&curia pruriens).
koro pedang (Canavalia ensiformis) dan kacatzg hiris (Cajanus cajan) juga difcrmentasi
- . --menjadi semacarn tenzpe kedele.
Dalam penelztian ini trlah dilakukan fermenrasi biji C. ensiformis menjadi tempe. Sejumlah kupang
Rhizopus telah diperiksa ker?7arnpuani?ya untuk mc-mfermentasikan biji-biji tersebut. R. oryzae R 1138
mampu menghasilkan tenzpe koro pedang dalam waktu 26 jam inkubasi pada suhu 30°C.
Tclah diteliti beberapa perubahan hiokimia yang tejadi dalanl substrat. Selanla proses fermentasi
berlangsung terjadi peningkutan dari kadar senyalva asam total, nitrogen amino dan karbohidrat terlarut.
Analisa zat gizi dalam biji C ensiformis rrzentah dan scsuiiuli difernzentasi menjadi tempe telah dilakukan.
Plant protein is considered as the major
source of dietary protein in most of the developing countries. Legumes are relatively cheap
and usually w i t h the purchasing power of
most families in those countries. The fact that
leguminous seeds are already a part of the
diet, greatly simplifies efforts t o increase their
consumption. Search for legumes which may
become new food sources of protein in the
future is a must (PAG, 1973).
A number of known edible legumes are less
popular as foodstuffs in comparison to soyabean
and peanut, because of certain substances
which might give the consumer a harmuful
effect. Fortunately, cooking and other common
methods of preparation have been proven to
be effective in destroying many of the toxic
constituents in legumes (Borchers, and Ackerson, 1950; Liener, 1969;PAG, 1973).
In Indonesia, soybeans are mostly subjected
to a fermentation process which yields a product popularly known as "tempe kedele" and
serves as an important protein and vitamin
source in the diet of the people. The fermentation of some less known leguminous seeds as
Mucuna pruriens DC (Gandjar, 1977). nophocarpzts tetragonolobus ,(L) DC (C: ..,!jar,
1977), Cajarzus cajan L. (Gandjar, t o be p ~'n.d
ed) has been studied.
Five spec~es of the genus Canavalia are
known in Java, Madura and Bali. Thcse species
are: C. ensiformis, C. Gladiata, C. nlariiinza,
C microcarpa, and C virosa. The jack bean or
C. ensiformis is comnlonly cultivated in the
villages in Java.
C. ensifornzis is a climbing plant which can
reach a length of 1 - 10 meters 111Central Java
this legume is known as "koro bedog", "koro
bendo", o r "koro loke"; in West Java it is
known as "kaos bakol", "kaos bebedogan" or
"kaos pedang"; in Madura as "koro ortel",
"koro wedung" or "kacang prasman" (Heyne,
1950; Ochse, 1931). The young pods are consumed as vegetables. The dry mature seeds
which have a chalk white seedcoat with a
brown nnvel are consumed after being cooked
or as a fermented product (Sastrapradja, 1975).
According to the' latest information from Gunung Kidul area (Central Java), the seeds are
used as a mixture for the production of "tempe
benguk", a fermented product from Mucuna
prun'ens seeds.
MATERIAL AND METHODS
The seeds. The dry mature seeds of C. ensifornzis were bought from a market in Wonosari Gunung Kidul area (Yogyakarta).
The molds. A number of Rhizopus strains from
the collection at the Nutrition Research and
Development Centre, Bogor, were examined on
their ability t o ferment the seeds. The molds
were maintained on PDA at 5 ' ~ .
7lre fermentation process
Szrbstrate. The dry mature seeds were washed
a?d boiled for 45 minutes. The seeds were
dehulled and soaked overnight in excess of tapwater. The swollen cotyledones were cut into
sinalicr parts and were autoclaved for 30 minutes at 121°C.
Inoculum. The strains were transfered to fresh
PDA agar slants and kept for 7 days at room
temperature (29" - 3 0 " ~ ) . To each slant
3 rnl sterilized aqua dest was added to make
a spore suspension. One ml of this suspension
was used t o inoculate 100 gram of sterilized
substrate.
Incubation. The inoculated substrate was placed into petr~disheswhich wele kept at 30°C.
The fermentation process was stopped after
the substrate was firmly bound together by
mycel~aof the mold and could easily be removed from the petridish.
Anal-vsis.
The nutrients were analyzed according to
the methods described in AOAC (1970). The
amino nitrogen was determined with the form01
titration method of Sorenson (AOAC, 1970),
and the soluble carbohydrate with the LuffSchorll method (Weever, 1970). The HCN content of the seeds was examined with the acid
titration method especially for legumes (AOAC,
1970). The canavamine content was detected
with the PCAF reaction (Fearon and Bell,
1955).
RESULTS AND DISCUSSION
The seeds do not contain HCN. The canavanine, an amino acid in this legurne (Lienier,
1969) was strongly positive in the raw seeds.
After treatment of the seeds as described above
no canavanine could be detected in the substrate before fermentation. During the soaking
period, a yellowish oily like substance diffused
from the cotyledones into the soaking water.
The swollen cotyledones had to be cut into
smaller parts (5 or 6 chuncks) to enable the
llyphae of the mold to cake the substrate into
tempe.
Thirteen out of nineteen strains of Rhizopus
examined were able to produce tenipe from
these seeds within 24 -26 hours of incubation,
and after 4 8 hours only 3 strains failed to cake
the cotyledones table 1. The telnpe had a
yellowish white color with a smell of cooked
beans. Some strains produces 1 sweet sour alcoholic aroma like "tempe" fro111 cassave o r
rice.
Rkizopus oryzae R128 was selected for
further fermentation studies. Dunng the
fermentation process an obvious increase of the
amino nitrogen content and soluble carbohydrate occured due to the decomposition of
proteins and carbohydrates table 2.
The raw mature seeds of C ensifomis have
a lower protein content than the seeds of
Mucuma pruriens or Glycine max table 3.
On the contrary, they possess a liiglzer carbohydrate content. which is one of the reasons
why the fermented product produced an
alcoholic aroma. Like Mucurza seeds, C. ensifomis seeds have a low fat content in comparison to soybeans. The high fiber content in'the
seeds was due to the thick seed coat, while in
the tempe it was decreased more than 50%
(dry weight) after removal of the seed coat.
FERMENTATION OF CANAVALIA ENSIFORMIS SEEDS
Tabel 1.
The fermentation of Canavalia ensiformis seeds b y Rhizopus strains at 30'~
number
of strain
Tempe production
(hrs.) *
Rhizopus strain
R. oryzae
R. oryzae
R. arrhizus
R. microsporus
R. oligosporus
R, oryzae
R. oligosporus
R. oligosporus
R. oligosporus
R. oryzae
R. oryzae
R. species
R. oligospor us
R. oryzae
R. cohnii
R. oryzae
R. niveus
R. arrhizus
5%
60
116
128
295.31
+++
+++
+++t
+++
++++
++++
++++
++++
+++
++t
* For visual evaluation see Garljar 1977, p 27.
Tabel 2.
Some biochemical changes during the fermentation o f C. ensiformis seeds by
R. oryzae R128
raw
seeds
Fermentation t i n hours
0
PH
Tota! acids as lactic
acid (rng/; OOg)
Amino nitrogen (mgi100g)
Carbohydrate as glucose (g1100g)
before inversion
after inversion
26
48
INDRAWATI GANDJAR ET AL.
Tabel 3. The nutrient of C. ensiformis seeds and of tempe prepared from it.
raw seeds
tempe made from
1
30 gram of substrate
Canavalia
ensiformis
Mucuna*
pruriens
Glycine*
max LP3
Canavalid
ensiformis
Mecuma*
pruriens
Glycine*
rnax LP3
moisture
9
10.8
11,l
12,7
60,6
59.2
55,3
ash
9
3.0
3.3
5,3
0,3
0,7
1,s
fat
9
4,l
33
16,7
1,7
22
6,8
carbohydrate
difference
9
61,7
50,7
24,9
27,4
23,5
13,s
fiber
9
7,O
32
1,5
2,o
1,4
41 1,5
164,9
167,4
216,4
protein
Calorie
365,7
1.70
351.8
source: Ganjar (1977)
A further study t o evaluate the protein quality of tempe from C ensifirmis seeds should
be carried out tllrougli tile deterniination of its
NPU anu amino aclJ co~npositionand should
be followed by agricultural and social studies,
before it can be recointnended as an alternative
p ~ o t e i n source other tlian tempe from soybeans, especially in areas where this seeds *!re
abundantly available.
I11 liidoncsia, soyabeans are commonly su!~.
jected to a fermentation proses. The product
is popularly known as "tempe kedele", and
scrvcs as ari irnport,tnt source of protein . n d
vitamins in tlie diet. Occasionally less known
edible leguminous seeds, such as Mucuna
pruiens (velvet bean). Canavalia ensiformis
(jack bean) and Cajanus cajan
are also fermented into a kind of tempe.
This study deals with the fermentation
of dry mature seeds of C.ensiformis. Nineteen
strains of Rhizopus were examined on their
ability to ferment the seeds. Thirteen strains
were able to produce tempe within 14-26 hours
incubation at 3 0 ' ~ . The tenipe has a yellowish
white color with a beany - alcoholic aroma.
Prolonging of the fermentation time results in
deve!opinent of an amonia smell.
Rhizopus orvzae K128 was selected as
microorganism for the fermentation study.
Some biochemical changes occured in the
sutls!rate during the fermen~atior? procecs
ih'itk'n 26 hours (30°C) the t ~ t : i lacid c o r i : : ~ increasei! ?.2 times, tlit ani.no nitrr>ge*i.'
t i n t s and the sc,,!uS!+. cai.b~)hvdratcs(bc.!a. , .
inversion) 6 1.5 time;.
4nalysis ,if the nutrients in the raw (_'ensifo~i;ni7:'~i r c d s and of the tprnpe p:.c;pared h u m
it were carried out. In the raw seeds the moisture content is 10.870, ash 3.0%, fat 4.1%,
protein 20.5% and fiber 7.0%. In the tempe
the moisture content is 60.6%, ash 0.3%, fat
1.7%, protein 10.0% and fiber 1.5%.
The amino acid composition of the tempe
will be presented in the next publication.
FERMENTATION O F CANAVALIA ENSIFORMIS SEEDS
ACKNOWLEDGEMENTS
The authors wish to thank Mrs. Yeyeh
Sophian for her valuable technical assitance.
REFERENCES
AOAC. 1970. Official Methods of Analysis of
the Association of Official Chemists. 11th
edition. Honvitzm W., P. Chichilo and H.
Reynolds (eds). AOAC., Washington DC.
Borchers, R. and C.W. Ackerson. 1950. The
Nutritive Value of Legume Seeds. X. Effect
of autoclaving and the trypsin inhibitor test
for 17 species. J. of Nutrition 41 539-345.
Fearon, W.R. and E.A. Bell. 1955. Canavanine:
Detection and Occurence in Colutea arborescens. The Biochem. Journal 59: 221224.
Gandjar, I. and D.S. Slamet. 1977. Tempe Kecipir Sebagai Sumber Protein Nabati. Seminar Teknologi Pangan 111. Bogor. 21-23
Juni 1977.
Gandjar, I. 1977. Fermentasi Biji Mucum
prun'erzs DC dan Pengaruhnya Terhadap
Kwalitas Protein. Disertasi. Institute Teknologi Bandung.
Heyne, K. 1950. De Nuttige Planten van Indonesle. Deel 11. Derde D n ~ k .N.V. Uitgeverij
W. van Hoeve. 's-Gravenhage. Bandoeng.
Liener, E.I. 1969. Toxic Constituents of Plant
Foodstuffs. Academic Press New York and
London.
Ochse, J.J. 1931. rndische Groenten. Departemen Landbouw, Nijverheid en Handel,
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